There’s nothing ‘fad’ or ‘fleeting’ about the Mediterranean diet; it’s based on the long-standing culinary repertoire of a region that’s known for fresh, flavorful food. This salmon salad is no exception — the fillets are cooked in coconut ghee (a mixture of ghee and coconut oil that’s ideal for high-heat cooking) and served atop a vibrantly colorful salad.
Mediterranean Salmon Salad
Ingredients
- 2 salmon fillets, skin on or off
- 2 Tbsp. coconut ghee
- 4 cups romaine lettuce, washed and chopped
- 1/2 cup cherry tomatoes, sliced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, chopped
- 1/4 cup black olives
- 1/4 cup olive oil
- 1 lemon
- Crumbled feta cheese
- Sea salt and pepper
Instructions
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Pat salmon fillets dry with a paper towel. Rub a little olive oil onto each one. Season with salt and pepper.
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In skillet on high heat, add coconut ghee and melt. Add salmon and cook for 3 minutes on each side. When salmon is done to your liking, remove and place on a cooling rack.
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Cut a few slices of lemon and char it in the pan after removing fillets. Reserve the rest of the lemon.
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In a large bowl, add romaine, cherry tomatoes, cucumber, red onion, black olives and feta cheese. Drizzle olive oil, add pinch of salt, pepper, and a few squeezes of fresh lemon juice. Toss to mix.
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To serve, add your beautiful salmon fillet to top of salad.
Recipe Notes
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